Latex Free Tamarind & Ginger Chutney
Tangy, warming, and deeply aromatic, this tamarind and ginger chutney is the kind of condiment that quietly steals the show on any plate it touches. The combination of tamarind concentrate, fresh ginger, and Ceylon cinnamon creates a layered flavor that feels both bright and complex — sweet, sour, and gently spiced all at once. For anyone navigating latex sensitivities, homemade condiments like this are a smart move, since many store-bought chutneys and sauces can contain additives or natural thickeners sourced from latex-cross-reactive plants. Every ingredient here is straightforward and easy to verify, giving you full control over what goes into the jar. The technique is simple too — a gentle simmer, a quick strain, and a splash of apple cider vinegar at the end to brighten everything up. It thickens beautifully as it cools, so what looks a little loose in the pan becomes a glossy, spoonable sauce by the time it hits the fridge. Stir in fresh cilantro if you want a little herbal lift, then keep a jar on hand for dipping, drizzling, or spreading all week long.
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Learn more →Ingredients
8 servings
- ¼ cup tamarind concentrate
- 1 cup water
- 3 tbsp honey
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tsp apple cider vinegar
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
Whisk together the tamarind concentrate and water in a small saucepan until fully combined and smooth.
- 2
Stir in the honey, grated ginger, Ceylon cinnamon, turmeric, and sea salt. Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
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